Cheesy Chicken Pasta Bake

Add the fusilli to the boiling water and cook until ‘al dente’, 10 minutes. Reserve 1 cup pasta water for the sauce. Drain and add the pasta to a large baking dish. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

While the fusilli is cooking, heat a large frying pan to a high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing, 3-4 minutes, until browned. Add the Aussie spice blend, cook until fragrant, 1 minute. Add in the zucchini and cook until softened, 3 minutes. Transfer to the baking dish.

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the plain flour, crumble in the chicken stock cube and salt. Cook, stirring until the onion is coated, 1 minute. Remove the pan from the heat and slowly mix in the milk and cream until smooth. Stir in the cheddar cheese. Stir through 3/4 of the reserved pasta water and season to taste with salt and pepper. Tip: Add a dash of milk or water to loosen if needed.

To the baking dish add the cherry tomatoes and cheesy sauce, gently stir to coat. Top with the panko crumb and bake until the crumb is golden, 10-15 minutes. While the pasta is baking, make the side salad. Cut the cucumber into half moons. In a medium bowl, add the balsamic vinegar and a drizzle of olive oil, season with salt and pepper and mix. Toss through the mixed leaves and cucumber.